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Roasted Beet Salad
5 from 3 votes

Roasted Beet Salad

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

Roasted Beet Salad
  • 1 yellow beet washed and quartered
  • 1 red beet washed and quartered
  • 2 tsp olive oil divided
  • 4 cups mixed baby greens
  • 1 cup arugula baby
  • 1-2 mandarin oranges small, peeled and segmented, to taste
  • ¼ small apple sweet, sliced thinly
  • ¼ small red onion Soak slices in ice water for 10 minutes if they are too strong in flavor; towel dry, sliced thinly
  • 3 tbsp goat cheese crumbles
  • 2 tbsp pomegranate arils
  • 2 tbsp pepita seeds Pumpkin seeds, toasted
  • 2 tbsp pecans candied, coarsely chopped
  • black pepper freshly cracked, to taste
  • vinaigrette Click the link up above for the recipe, Fran's brand

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees. Scrub and trim the ends of the beets, then cut them into quarters and place the yellow beets on a piece of tin foil and the red beets on another piece of foil.
  2. Drizzle some olive oil on the beets, then wrap them in a foil packet.
  3. Place the packets on a small baking sheet, then roast for 60-70 minutes or until fork-tender.  Open the foil packets and let them cool.
  4. While the beets are roasting, prepare Fran's vinaigrette. (Click the link up above for the recipe).  Set aside to allow flavors to mingle.
  5. Once the roasted beets are cool enough to handle, peel and slice them. 
  6. Expect/Want Leftovers? Layer the mixed greens and arugula on a serving plate, then top with roasted beets, mandarin orange segments, apple slices, red onion, goat cheese crumbles, toasted pepitas, pomegranate seeds, and candied walnuts on top. Season with freshly cracked black pepper, to taste. Serve the vinaigrette on the side.  
  7. Don’t Expect/Want Leftovers? Layer all the salad ingredients, starting with the greens and arugula in a large serving bowl, followed by the other ingredients.
  8. Drizzle with the desired amount of vinaigrette, to taste, and toss until evenly coated. Season with freshly cracked black pepper, to taste.
  9. Serve the roasted beet salad immediately. Enjoy.